by Carolyn Tytler

Created on: January 18, 2010   Last Updated: January 19, 2010

For people with celiac disease, a digestive disorder, following a gluten-free diet is a necessity if they want to live a pain-free and long life. It is estimated that 1 out of  every 133 people in the United States suffer from this affliction. The rate of occurrence  is probably the same in Canada. Celiac disease is caused by severe gluten sensitivity.

Some studies have shown that 1 in 7 people are glucose-intolerant and they will suffer from the same symptoms as those with celiac disease, but recover more quickly. These patients will complain of gastrointestinal problems, headaches, mouth ulcers, significant weight gain or weight loss, poor immunity to disease, and skin disorders such as eczema or dermatitis.

Some researchers believe that everyone has some reaction to gluten, and this is why many people report feeling better on a gluten-free diet. 

What is gluten?

Gluten is a type of complex protein found in wheat, rye, oats and barley, spelt and related grains. It is present in most types of breads, cereals, pasta, beer and many processed foods.  It is also present in some prescription medications and over-the-counter vitamins and remedies. Celiac patients should check with their doctors before taking new drugs. 

Recent studies have indicated that those with the following conditions may benefit by eliminating gluten from their diet: osteoporosis, rheumatoid arthritis, autism, seizures, Downs syndrome, multiple sclerosis, Parkinson's disease, ataxia (loss of balance) and cognitive problems (brain fog), ADD/HD, and other neurological and auto-immune disorders.   

It is interesting to note that when gluten is removed from a family's diet due to one person's allergy, other family members report feeling better as well.  Allergy symptoms are alleviated, digestive processes improve, and weight loss efforts are more successful.

A gluten-free diet is sometimes a difficult one to which to adjust, but it is healthy because it consists of fresh, unprocessed foods. Fresh fruit, vegetables, meat, poultry, and fish are fine. Celiac sufferers may enjoy eggs, rice, cheese (not cheese spreads), sugar, honey, jelly, tea, almonds, milk, popcorn, and other healthy choices.

Gluten-free bread and pasta are now available in larger retail groceries and health food  stores. Manufacturers are beginning to mark various gluten-free products clearly for the benefit of celiac patients and others wishing to follow a gluten-free regimen. There is even a gluten-free beer.

There are tempting gluten-free recipes available on the web and in other literature. One magazine "Living Without," published especially for celiac patients, lists other conditions which are commonly associated with gluten consumption: infertility, recurrent abortions, anxiety, depression, frequent gastrointestinal problems, hair loss and Type 1 diabetes.

Since some researchers believe that most of us have some reaction to gluten, it might be worthwhile to try the gluten-free lifestyle for a month and see if the results are  significant enough to merit a permanent change.

Who knows?  We might feel a lot better and even be able to shed a few pounds in the process.

  

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